Factors that influence the location of Ghanaian local restaurants in Tamale metropolis

Abstract

A restaurant is an establishment which prepares and serves food and drinks to customers in exchange for money, either paid before the meal or after the meal or with an open account. Restaurants play a significant role in our lifestyles, and dining out is a favorite social activity.. The study looked at the factors that influence site selection of restaurant, factors that contribute to growth and expansion of restaurant in the Tamale Metropolis and factors contributing to the collapse of local restaurants. The research design adopted was the descriptive survey. A primary data was collected using a structured questionnaire with a sample of 320 respondents (Employers and Employees). Statistical package for social sciences (SPSS) was used for both descriptive, and correlation matrix. The study revealed that, proximity of restaurant to market, Environment and landscaping, availability of labor and nearness of restaurant to residence were key factors influencing site selection for restaurant in the Tamale Metropolis with high level of statistical significance. The results however, showed that, price of land, influence by friends played minor roles in site selection because they were not statistically significant. The quantity and quality of food, staff cooperation towards customers, sanitation of restaurants, type of meal served, waiting time by customers, special attention to selected customers, skill of staff, record keeping, noise, smell of food and type of meal service had an effect on the collapse of the restaurant. Based on the results, it was recommended that stakeholders and entrepreneurs in the restaurant industry need to pay attention to the predictors recognized in this study as significant in site selection of restaurant. It was also recommended that resources and time should be invested in staff training for quality meals and services, and the assembly and other supervisory agencies should collaborate for effective supervision as well as provide periodic training for employers and employees in the restaurants industry.